Ingredients
Scale
- 12 large eggs
- 1/2 cup whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 8 English muffins or large slider buns, sliced
- 8 slices of sharp cheddar or American cheese
- 2 tablespoons unsalted butter, melted
- Optional: 8 slices of cooked bacon or Canadian bacon
Instructions
- Preheat your oven to 375°F (190°C). Line a 9×13 inch rimmed baking sheet with parchment paper and grease it lightly with non-stick spray to ensure the eggs don’t stick. In a large mixing bowl, crack all 12 eggs. Add the milk, salt, pepper, and garlic powder. Whisk vigorously until the mixture is completely combined and no streaks of egg white remain. Pour the egg mixture onto the prepared baking sheet, ensuring it spreads evenly to all corners.
- Place the baking sheet in the center of the oven. Bake for 12 to 15 minutes, or until the eggs are set and no longer jiggle in the middle. Be careful not to overbake, as this can make the eggs rubbery. While the eggs are baking, split your English muffins or buns and arrange them on a separate flat surface. Once the eggs are done, remove them from the oven and let them cool slightly for two minutes.
- Use a knife or a pizza cutter to slice the sheet of eggs into 8 equal rectangles. If you are using round English muffins, you can use a circular biscuit cutter for a perfect fit, though rectangles work just as well. Place one egg portion onto the bottom half of each bun. Top the egg with a slice of cheese and your optional choice of cooked bacon or ham.
- Place the top half of the buns onto the sandwiches. Brush the tops of the bread with a little bit of melted butter for a golden, toasted finish. Place the assembled sandwiches back onto a baking sheet and pop them into the oven for 3 to 5 minutes, just until the cheese is gooey and melted and the bread is warm. Serve immediately while hot.
- Cook Time: 35 minutes